For all North Indian readers who are expert in making onion parathas, I know it may be a simple one. But for South Indians, getting a perfect parathas needs practice. I have posted many paratha recipes in Jeyashri’s kitchen. I can confidently say I can make perfect Aloo paratha, Gobi and Paneer paratha as well. A few months back, after moving to Hongkong, I posted Spring onion paratha. That paratha is kneading the onions and spices to the flour. This recipe is Stuffed Onion paratha. Do try this at home let me know how it turned out. Why are we adding Besan | Gram flour to the Onion paratha filling This helps in making the filling dry and hence the onions will not ooze out extra water. This will also make the filling soft and gives soft onion parathas.
In a bowl add 1 cup of atta and a little salt.Add water little by little and make a soft dough.Cover and keep aside.
Let’s make the onion filling.In a pan add 3 tsp oil, cumin seeds and finely chopped green chili.Once the cumin crackles, add 2 tbsp besan | gram flour.Roast in medium flame for 2 mins.The addition of besan helps in keeping the filling dry.
Add 1 cup finely chopped onions to the pan.Sauté for 2 mins.
Now add the red chili powder, chaat masala, salt, and crushed kasoori methi.Mix well and cook for 2 mins.
Add finely chopped coriander leaves and mix well.Switch off the flame and cool completely.
Divide dough into 4 equal parts.Dust one dough ball with flour.Roll this into a small disc.
Place 2 tbsp of onion filling in the centerCover it gently and dust with flour.Gently roll into a paratha.Dust the extra flour if any on the paratha.
Heat a tawa and place the rolled paratha on hot tawa.Cook on both sides in medium flame.
Smear ghee on both sides.You can add oil also to cook the parathas, but butter or ghee brings out the best flavour and soft parathas.Once done take out.Repeat for the rest of the dough.
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